Dairy chemistry and microbiology detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2021 regulation scheme. For Professional Elective-I scheme and its subjects refer to Food Tech Professional Elective-I syllabus scheme. The detailed syllabus of dairy chemistry and microbiology is as follows.
Course Objectives:
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Unit I
CHEMISTRY OF MILK PROTEINS AND LIPIDS 9
Major milk proteins: caseins (acids and micellar), methods of isolation; fractionation of casein and heterogeneity, physico-chemical properties, glycosylation, phosphorylation, amino acid composition, primary and secondary structure of different fractions; casein micelle models Distribution and fractionation of different nitrogen fractions of milk proteins, Denaturation of milk proteins, various factors affecting denaturation; casein-whey protein interactions. Milk lipids: classification, gross composition and physical properties; neutral and polar lipids and their role in milk and milk products. Fatty acids profile: composition, properties and factors affecting them. Unsaponifiable matter: composition with special reference to sterols and fat-soluble vitamins and carotenoids, chemistry, physiological functions and levels of milk.
Unit II
CHEMISTRY OF MILK CARBOHYDRATES, VITAMINS, AND MINERALS 9
Lactose: occurence, isomers; molecular structure, Physical properties:- crystalline habits; hydrate; lactose glass; equilibrium of different isomers in solution; solubility; density sweetness; Chemical properties:- hydrolysis; pyrolysis; oxidation; reduction; degradation with strong bases; derivatives, dehydration and fragmentation browning reaction; oligosaccharides in milk Minerals: major and minor minerals; factors associated with variation in salt composition Physical equilibrium amongst milk salts; partitioning of salt constituents and factors affecting it; effect of various treatments on salt equilibrium, Salt balance and its importance in the processing of milk; protein mineral interactions; distribution and importance of trace elements in milk; Water soluble vitamins: thiamine; riboflavin; niacin; pantothenic Jlacid; pyridoxine; biotin; folacin (folic acid) and cyanocobalamin; Molecular structure; levels in milk and milk products; biological significance; factors affecting their levels; ascorbic acid structure; relation to Redox potential (Eh) of milk and milk products.
Unit III
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Unit IV
ANALYTICAL TECHNIQUES IN DAIRY CHEMISTRY AND MICROBIOLOGY 9
Electrophoresis: principle and types, isoelectric focussing. Column Chromatography, TLC, GLC, HPLC, gel-permeation, ion-exchange, affinity chromatography Spectrophotometry: UV, visible, IR and flame photometry; potentiometry: principle, various electrodes; buffers. Immunobased analytical techniques such as ELISA & Lateral flow assay Separation of bio-molecules using membranes; ultracentrifugation.
Unit V
CHEMICAL QUALITY ASSURANCE IN DAIRY INDUSTRY 9
Concept of quality assurance and quality control in relation to dairy industry; quality management
systems – ISO 9000; total quality management (TQM); hazard analysis of critical control points (HACCP); good manufacturing practices (GMP); role of international organisations such as ISO; IDF; CAC; AOAC; WTO and national organisations like BIS; CCFS; Good laboratory practices (GLP), laboratory Accreditation PFA and Agmark; significance of milk and milk products order (MMPO) and APEDA (Agricultural and Processed Foods Export Development Authority) in dairy industry; Instrumentation in analysis of milk and milk products; detection of adulterants in milk and milk products; Quality of packaging material for dairy products, Chemical contaminants /residues: pesticides; antibiotics; heavy metals; radionuclides etc. in dairy products.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Describe the composition of milk, physicochemical characteristics of the main components and identify the beneficial and spoilage microorganisms.
- Apply advanced analytical techniques to understand the various chemical and microbiological components.
- Integrate the knowledge of food chemistry/engineering/microbiology and physical properties of foods with processing of dairy products.
- Apply the analytical techniques in Dairy Chemistry and microbiology
Text Books:
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For detailed syllabus of all the other subjects of Food Technology 5th Sem, visit Food Tech 5th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.